Dietary egg custard and method of making same



2,910,366 Patentedroct. 27, 1959 DIETARY EGG CUSTARD AND METHOD OFMAKING SAME Herbert Thal Leo and Clarence C. Taylor, Anaheim, Calif.

No Drawing. Application May 16, 1957 Serial No. 659,730

6 Claims. (Cl. 99-439) This invention relates to a dietary egg custardand to a method of making the same. More particularly, the inventionrelates to the making of a sugar-free, or substantially sugar-free, eggcustard by the use of a minimum methoxyl pectinic acid and by theemployment of an artificial sweetening agent in place of sugar.

It is therefore an object of the present invention to provide a dietaryegg custard of low calorie count for those who must watch their calorieintake, and of low or substantially no sugar content for diabetics.

It is a further important object of this invention to provide a methodof making such a dietary egg custard by the use of a minimum methoxylpectinic acid and by utilizing, in combination with such pectinic acid,the calcium furnished by a milk product to produce a custard that hasall of the desirable characteristics of a conventional egg custard andthat has a temperature of set that is sufficiently high that the custardis relatively insensitive to the temperatures reached on hotter days andin warm climates.

It is a further important object of this invention to provide a dietaryegg custard that does not require heating the ingredients at any time tothe boiling temperature, but only sufiiciently high, in the neighborhoodof scalding temperatures, to bring the custard mass above itstemperature of set.

Other and further important objects of this invention will becomeapparent from the following description and appended claims.

The minimum methoxyl pectinic acid used in making our dietary eggcustard is preferably that disclosed in our pending application SerialNo. 485,579, filed February 1, 1955 (now abandoned) and our applicationSerial No. 617, 698, filed October 23, 1956. As therein disclosed, theminimum methoxyl pectinic acid is prepared from a pectin obtained fromcitrus peel by the enzymatic action thereon of pectase derived fromcitrus peel. The enzymatic action is carried to completion, that is, toan extent of dimethylation beyond which no further demethylation can beeffected by the use of the pectase derived from the citrus peel in thepresence of an excess of a carbonate selected from the group consistingof calcium and magnesium carbonates. Such a minimum methoxyl pectinicacid is capable of forming gels, with and without sugar, and either inthe presence or absence of bivalent metallic ions, such as calcium. inthe case of calcium gels formed by the use or" our minimum methoxylpectinic acid, such gels may be irreversible if the temperature of setis at or above the normal boiling point of the gel mass, but if thetemperature of set is substantially below the boiling point, the calciumgel is reversible in that it may be destroyed by heating above thetemperature of set and then the gel reformed by cooling to a temperaturebelow the temperature of set. Dietary egg custards such as hereinafterdescribed have, in general, a temperature of set of around 140" F. orlower, so that to that extent they are reversible, but the temperatureof set is sufliciently high so that the resulting custard remains ofsatisfactory, custarddike consistency throughout any temperature rangeto which it is likely to be subjected after it has been initially setand is ready for use.

In accordance with the method of our present invention, the minimummethoxyl pectinic acid is mixed separately with whole eggs and then theresulting mixture is mixed with a separate mix containing the milkproduct, such as unsweetened evaporated milk, an artificial sweeteningagent and flavoring material. The minimum methoxyl pectinic acid ispreferably used in the form of an aqueous solution, or dispersion,containing a solubilizing and buffering agent, such as sodium orpotassium citrate, or other edible alkali metal salt of an oxy organicacid, and a calcium sequestering agent, such as sodiumhexametaphosphate.

As an example of a suitable minimum methoxyl pectinic acid solution,such a solution can be prepared from a dry mix having the followingcomposition:

anhydrous cerelose (dextrose) 85 g. 65 g. 750 g.

1000 g. Total Six (6 02.) ounces of the above dry mix composition aredispersed in sufficient water to form 36 fluid ounces (4 /2 cups) ofsolution of the minimum methoxyl pectinic acid composition. While thesolution can be formed in the cold, it is preferable to heat it to arelatively low temperature such as 100 to 110 F. to effect a properdispersion or solution of the composition. Such a solution has a pHabove about 5 .00, and usually around 5.00 to 5.30, although any pHabove about 5 is satisfactory.

The following example will serve to illustrate the preparation of adietary egg custard, on the basis of a one egg recipe, using separatemixes A and B of the formulae given below:

1 teaspoonful of artificial sweetener solution (equivalent to 0.5 g.calcium cyclamate).

Mix B1:

1 2 fluid oz. 4 cup) of the minimum methoxyl pectinic acid solutiongiven above.

In making Mix A, a preferred artificial sweetener is one having thefollowing composition:

7 Per liter of solution:

g. calcium cyclamate;

20 g. calcium saccharin;

/2 g. methyl parabenzoic acid; 1 g. benzoate of soda.

set of the custard mass, so that after mixing A and B no additionalheating is necessary. By using a temperature of around 170 F. for themilk component, Mix A, the temperature obtained after mixing A and B isnot only above the temperature of set but is also sufiiciently high tocoagulate the egg, so that all sets up to a satisfactory texture at atemperature of set of 140 F. or less. I

V In preparing Mix B the mixture of the egg and minimum methoxylpectinic acid solution, without heating, is well beaten, as by the useor" a hand heater or :a mechanical mixing device, and then Mix A and MixB are mixed together and the resulting mixture set aside to cool.Cooling ca'n be effected in a refrigerator at the usual temperatures of45 to 55, or at ordinary room temperatures. Setting occurs as the masscools below the temperature of set.

If, instead of proceeding as above described, we were to mix A and B andheat them together to a boil, the egg yolk and especially the egg whitewould cause curdling, which would destroy the smooth texture of thecustard.

There is thus an advantage in mixing A and B in the manner given' in theforegoing example, because when A is heated by itself to about 170 F. orabout the boiling point and added to B, the resultant temperature ishigher than 140 but not above about 160 F., and within that temperaturerange the egg yolk and also the egg white will coagulate into a smoothcustard texture, which will be retained on cooling. It is desirable notto stir the custard much after mixing A and B but to let it cool quietlyso as to preserve the desired smooth texture.

On a dry basis, the two fluid ounces of the minimum methoxyl pectinicacid solution specified in Mix B is equivalent to approximate 1 gram ofdry pectinic acid. The milk provides the calcium ions in suflicientquantity to effect a set with this proportion of minimum methoxylpectinic acid. Other proportions of minimum methoxyl pectinic acid canbe used, but, in general, a suflicient amount of the minimum methoxylpectinic acid should be used to give the desired consistency and texturein the finished egg custard.

Other unsweetened milk products than evaporated milk can be used, aswell as other sources of whole egg than the natural egg, such as areconstituted egg powder.

It will be understood that modifications and variations may be effectedwithout departing from the scope of the novel concepts of the presentinvention.

We claim as our invention:

1 The method of making a substantially sugar-free custard, whichcomprises mixing together to form mix B whole egg material, a calciumsequestering agent, a butter, an artificial sweetening agent and aminimum methoxyl content pectinic acid obtained from pectin derived fromcitrus peel by the enzymic action on said pectin of a citruspeel-derived pectase carried to completion in the presence of an excessof a carbonate selected from the group consisting of calcium andmagnesium carbonates; mixing together at an elevated ternperature toform mix A an unsweetened liquid milk product and an artificialsweetening agent; mixing together mix A and mix B, mix A beingsufficiently hot to raise the resulting mixture to a temperature abovethe temperature of set of a calcium gel formed by the action of thecalcium furnished by said milk product upon said minimum methoxylpectinic acid; and cooling to set the resulting mixture into a calciumgel.

2". The method of claim 1 in which mix B is formed at ordinary roor ntemperature; mix A is formed at around the boiling point of water andthe resulting mixture of A and B is at temperature sufficient tocoagulate the egg white present.

3. The method of claim 1 in which the calcium sequestering agent issodium hexametaphosphate and the buffer is potassium citrate and theartificial sweetening agent is calcium cyclamate, the proportions ofingredients in the resulting mixture being equivalent to the following:

1 whole egg 1 g. minimum methoxyl pectinic acid 0.85 g. potassiumcitrate 0.65 g. sodium hexametaphosphate 222 cc. unsweetened evaporatedmilk 0.5 g. calcium cyclamate 4. A low sugar egg custard comprising acalcium gel produced by the action of calcium furnished by a liquid milkproduct upon a minimum methoxyl pectinic acid, said gel being ofcustard-like consistency and consisting essentially of whole eggmaterial, a milk product, artificial sweetening, a calcium sequesteringagent, a butter and minimum methoxyl pectinic acid in suificient amountto form said calcium gel with said milk product, said minimum methoxylpectinic acid being obtained from pectin derived from citrus zpeel bythe enzymic action on said pectin of a citrus peel-derived pectasecarried to completion in the presence of an excess of a carbonateselected from the group consisting of calcium and ma nesium carbonates.

5. A dietetic egg custard of low sugar content consisting essentially ofwhole egg material, a liquid milk product, an artificial sweeteningagent, a calcium sequestering agent, a buffer, and a sufiicient quantityof a minimum methoxyl pectinic acid to combine with the calciumfurnished by said milk product to form in the presence of the otheringredients a calcium gel of custardlike consistency having atemperature of set of not over about F., said minimum methoxy pectinicacid being one obtained from pectin derived from citrus peel by theenzymic action on said pectin of a citrus peel-derived pectase carriedto completion in the presence of an excess of a carbonate selected fromthe group consisting of calcium and magnesium carbonates.

6. A dietetic egg custard of low sugar content comprising a mixtureconsisting essentially of whole egg material, a liquid milk product, anartificial sweetening agent, calcium sequestering agent, a butter and asufiicient quantity of a minimum methoxyl pectinic acid to combine withthe calcium furnished by said milk product to form in the presence ofthe other ingredients a calcium gel of custard-like consistency, theminimum methoxyl pectinic acid being one obtained from pectin derivedfrom citrus peel by the enzymic action on said pectin of a citruspeel-derived pectase carried to completion in the presence of an excessof a carbonate selected from the group consisting of calcium andmagnesium carbonates and the proportions of the principal ingredients inthe resulting mixture being equivalent to the following:

1 whole egg 1 g. minirnum methoxyl pectinic acid 0.85 g. potassiumcitrate 0.65 'g. sodium hexametaphosphate 222 cc. unsweetened evaporatedmilk 0.5 g. calcium cyclamate References Cited in the file of thispatent UNl TED STATES PATENTS 2,536,708 Angermeier Ian. 2, 19512,653,105 Gordon Sept. 22, 1953 2,784,099 Block et al Mar. 5, 1957 OTHERREFERENCES Everybodys Cook Book, by Lord, revised edition, Harcourt,Brace & Co., New York, pp. 222224.

1. THE METHOD OF MAKING A SUBSTANTIALLY SUGAR-FREE CUSTARD WHICHCOMPRISES MIXING TOGETHER TO FORM MIX "B" WHOLE EGG MATERIAL, A CALCIUMSEQUESTERING AGENT, A BUFFER, AN ARTIFICAL SWEETING AGENT AND A MINIMUMMETHOXYL CONTENT PECTINIC ACID OBTAINED FROM PECTIN DERIVED FROM CITRUSPEEL BY THE ENZYMIC ACTION ON SAID PECTIN OF CITRUS PEEL-DERIVED PECTASECARRIED TO COMPLETION IN THE PRESENCE OF AN EXCESS OF A CARBONATESELECTED FROM THE GROUP CONSISTING OF CALCIUM AND MAGNESIUM CARBONATE;MIXING TOGETHER AT AN ELEVATED TEMPERATURE TO FORM MIX "A" ANUNSWEETENED LIQUID MILK PRODUCT AND AN ARTICIAL SWEETING AGENT: MIXINGTOGETHER MIX "A", MIX "B" BEING SUFFICIENTLY HOT TO RAISE THE RESULTINGMIXTURE TO A TEMPERATURE ABOVE THE TEMPERATURE OF SET OF CALCIUM GELFORMED BY THE ACTION OF THE CALCIUM FURNISHED BY SAID MILK PRODUCT UPONSAID MINIMUM METHOXYL PECTINIC ACID, AND COOLING TO SET THE RESULTINGMIXTURE INTO A CALCIUM GEL.